“The 2023 Estate Pinot Noir is stylish, red-fruited, floral and fine. It has notes of beeswax and clove, cherry and blood orange. The wine is super elegant and fine, with a flow of red fruit across the palate that feels like a harness of the cool season that birthed it. This is very good, silky. The fruit for this wine is from the Ashton Hills vineyard—hence, “estate”—and was handpicked, keeping the clones D5V12 (42%), 777 (25%), Martini (22%), MV6 (9%) and 828 (2%) separate. It was wild fermented in small open-top fermenters with 14% whole bunches and basket pressed to French oak barriques (17% new) for nine months’ maturation."

Erin Larkin (RobertParker.com)

“The cool and wet season contributed to a longer hang time on the vines, with the resulting aromatics and excellent structure ideal for a classy Pinot Noir like this one. It’s a combination of clones with some whole bunches contributing to its structure and poise. Intense aromas of cherry and truffle with a palate that is powerful and elegant. It’s light-bodied but there is ample power in here sustained through to the long finish.”

Ray Jordan (Winepilot)

“This is a powerhouse. A truly, inherently, varietal powerhouse. It shows strong fruit, strong tannin and strong oak, though all are measured, and all show finesse. Cherries red and black, peppercorns, cedarwood, smoked meat and a wild array of herbs, florals and spices. It puts up the spinnaker and then sails it on home. This is a beautiful Pinot Noir from the estate of Ashton Hills."

Campbell Mattinson (The Winefront)

“The 2023 Reserve Chardonnay is the same fruit as the Piccadilly Valley Chardonnay, but a barrel selection, and the difference in the cuvées more than justifies the distinction. Where the Piccadilly Valley Chardonnay is creamy and nutty, this is toasty and powerful, with elegance and impact at every turn. The oak is slightly more prominent here in the Reserve (20% new here as opposed to 18% new in the Piccadilly Valley Chardonnay), and yet the fruit has the same creamy, nutty flow as the other. While this is more authoritative and certainly more focused, it also feels as if it needs a little more time to come together. Maybe a longer time in oak would have mellowed it out, or maybe not. I love it either way—criticism is ghastly, really, picking apart things we ultimately love. This is excellent, whichever way you look at it, and I believe it will be even better in time. 12% alcohol, sealed under screw cap.."

Erin Larkin (Robertparker.com)

"Inviting and sophisticated, with aromas of lemon pith, flint, wet stones and hazelnuts. The palate is medium-bodied with laser-like acidity, giving notes of candied lime zest, green apple skin and Asian pears, finishing with a steely minerality. Extremely tightly wound with an underlying power. Made from a barrel selection of estate chardonnay Excellent use of oak."

(JamesSuckling.com)

“Very minerally and precise, with aromas of melon peel, flint and grapefruit rind. The palate has electric acidity from this cool vintage, with some generous texture on the mid-palate coming from battonage in barrel. Notes of lime zest, yellow apples and slate with a saline edge. A laser beam that will soften in time. Drink or hold. Screw cap.”

(JamesSuckling.com)

“The 2023 Piccadilly Valley Chardonnay leads with crushed nuts and yellow peach, brine and crushed shells, white nectarine and green apple. On the palate, the wine is creamy and totally pleasurable to drink: it feels good in the mouth. This flows in rivulets of flavor across the palate, with a skein of tarragon and shaved fennel through the finish. The fruit for this wine was sourced from three vineyards in the Piccadilly Valley: Bowhouse, Woods Hill and Virgara. It was handpicked, whole-bunch pressed to French oak puncheons and barriques and then matured on solids for nine months prior to bottling. This is a charming wine here, highly recommended. 12% alcohol, sealed under screw cap.”

Erin Larkin (RobertParker.com)

“The 2023 Piccadilly Valley Pinot Noir was sourced from a selection of vineyards within the valley: Bowhouse, Woods Hill, Whisson, Deanery and Grigg. In the glass, the wine is a pale ruby and, aromatically, leads with strawberry, red apple, clove and potpourri. On the palate, the wine is tight and a little tart, with chinotto and blood orange, cherry and star anise. The 10% whole bunches emphasize the spiciness of the wine. It gets better as you drink more of it—an admirable quality in any wine—and the red fruit really starts to settle into the structure."

Erin Larkin (RobertParker.com)